Instructions

1. 1

   Pour the coconut milk into a small bowl and the juice of 1 lemon, set aside for a few minutes to form a citric reaction mimicking buttermilk.

2. 2

   In a large bowl sift all the flours, baking soda, baking powder, kosher salt, cinnamon, and nutmeg, then add the chocolate chips.

3. 3

   Measure the oil, then add pear sauce to the oil.

4. 4

   Add the wet ingredients to the dry ingredients in the large bowl, with a rubber spatula, mix until just combined.

5. 5

   Set aside for 10 minutes to let all the ingredients blend.

6. 6

   When ready, heat a large non-stick skillet over medium high heat and grease with Earth Balance spread, just enough to form a nice coat in the skillet. Keep the spread on the side, you will need to grease more as you go along.

7. 7

   With a baking measuring cup in 1/4 cup size, scoop up batter and drop into the hot pan. When you see little bubbles forming it is time to flip the pancakes (1-2 minutes), cook another minute until done.

8. 8

   Serve hot or warm.